1-Prepping Your Tools and Oven: First, preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. This step helps the bread release easily and prevents sticking, making cleanup simple. Once that’s done, you’re set to mix your ingredients.

2-Mixing the Dry and Wet Ingredients: Next, in a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. This creates a solid base for your bread. In another bowl, blend 1/3 cup melted unsalted butter, 1 cup granulated sugar, 2 eggs, 1/2 teaspoon vanilla extract, 2 teaspoons fresh grated lemon zest, and 2 tablespoons fresh lemon juice until smooth.

Now, alternately add the flour mixture and 1/2 cup milk to the wet ingredients. Stir gently until just combined to keep the batter light. For more tips, check out our blueberry muffin guide on how to handle berries in baking.

3-Incorporating the Blueberries and Baking: Toss your 1 cup of fresh or frozen blueberries with 1 tablespoon all-purpose flour to prevent them from sinking. Then, gently fold them into the batter. Pour the batter into your prepared pan and smooth the top with a spatula.

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 30 minutes, then transfer it to a wire rack. This cooling step helps the bread set properly.

4-Adding the Lemon Glaze: Once cooled, whisk together 2 tablespoons melted butter, 1/2 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract until smooth. Pour the glaze over the loaf for an extra zesty finish. It’s best added fresh for the tastiest results.